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  • Archive from category "HACCP"

Category: HACCP

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admin
Monday, 14 January 2019 / Published in HACCP

What is the difference between the HACCP and HARPC?

The Food Safety Modernization Act (FSMA) was signed into law by the United States Congress in 2011. The Food and Drug Administration (FDA) is mandated to implement the FSMA new food safety regulations.The essence of FSMA proposed rules is prevention; i.e., a shift from a reactive to a protective and preventative approach. With the globalization
HACCPHARPCPCQI
  • 2
admin
Sunday, 13 January 2019 / Published in HACCP

The History of HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to hazard identification, assessment of risk, and control. It is used by many facilities in the food industry to ensure that all food that is consumed is safe to eat.HACCP originated in the 1960’s, when the National Aeronautics and Space Administration (NASA), the Pillsbury
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admin
Thursday, 10 January 2019 / Published in FEATURED, HACCP

The Beginners Guide to HACCP

The importance of an effective food safety system cannot be overstated. According to a study conducted by the Food Marketing Institute (FMI) and the Grocery Manufacturers Association (GMA), food recalls cost companies an average of $10 million per incident. That is why Hazard Analysis Critical Control Points (HACCP) principles are so important. They create the
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admin
Saturday, 15 January 2011 / Published in HACCP

Contents of a Good HACCP Plan & Manual

Basic food safety principles applied in food processing and handling are no longer enough for the modern day customer. Industry standards have far surpassed regulatory requirements. There are several reasons behind the demand of increasing levels of food safety efficacy systems. The most important: ‘consumers’ health is never compromised by consuming adequate food.” When achieving

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